Recipes

To prepare stock, remove meat from cooked lobster tail and claws.

Chop meat; chill.

Place lobster shell in a large zip-top plastic bag.

Coarsely crush shell using a meat mallet or rolling pin.

Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice.

Bring to a simmer over medium heat.

Cover and cook 20 minutes.

Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids.

Place stock in a large saucepan; keep warm over low heat.

To prepare risotto, melt butter in a medium sauté pan over medium heat.

Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently.

Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total).

Stir in reserved lobster meat and corn; cook 2 minutes or until heated.

Remove from heat; stir in cheese, green onions, and lemon juice.

Yield

4 servings (serving size: 1 1/4 cups)

Nutritional Information

CALORIES 450(18% from fat); FAT 9g (sat 4.8g,mono 2.5g,poly 0.9g); PROTEIN 23g; CHOLESTEROL 68mg; CALCIUM 169mg; SODIUM 769mg; FIBER 3.9g; IRON 4.2mg; CARBOHYDRATE 63.9g

Lorrie Hulston Corvin , Cooking Light, MARCH 2005